Spaghetti con pomodorini, olive e capperi
Since many people do not like the taste of anchovies, but still want to try the famous spaghetti alla puttanesca, I have created a small variation of it. For this we simply omit the fishy anchovies and replace them with nice juicy cherry tomatoes.
Amount
servings
Ingredients list
- 400 g spaghetti
- 300 g cherry tomatoes
- 4 tbsp capers
- 60 g black olives pitted
- 2 cloves garlic
- 1 onion
- 400 g chopped tomatoes
- olive oil extra virgin
- parsley to taste
- salt to taste
- pepper to taste
- hot pepper to taste
Directions
- Bring a large pot of well-salted water to a boil.
- Peel and finely chop the onion and garlic. Wash and coarsely chop the cherry tomatoes.
- Heat some olive oil in a large pan and sauté the onion and garlic. Deglaze with the chopped tomatoes, add sliced olives and capers and simmer for about 5 minutes.
- In the meantime, add the spaghetti to the boiling water and cook until al dente.
- Now add the cherry tomatoes and some pasta water to the sauce, season with salt, pepper and chopped hot pepper. Continue to simmer on low heat.
- Drain the finished pasta, then add it directly to the pan and mix everything thoroughly.
- Finally, arrange on deep plates and sprinkle with freshly chopped parsley.Buon appetito!
Tip
As with almost every pasta, freshly grated Parmigiano Reggiano rounds off the taste experience.
Serving: 723gCalories: 139.9kcal (7%)Carbohydrates: 22.4g (7%)Protein: 4.3g (9%)Fat: 3g (5%)
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